Malaysian Beef Satay with Spicy Peanut Sauce

Beef Satay - beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce |

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 20 skewers


  • 16-20 bamboo skewers soaked in water
  • 2 lbs beef sirloin, cut into 1/4-inch thick, 3/4-1-inch cubes
  • 1 small cucumber cut into small pieces
  • 1 red onion cut into quarters
  • Malaysian rice cakes optional, cut into bite size pieces


  • 1 teaspoon chili powder
  • 2 tablespoons coriander powder
  • 2 teaspoons turmeric powder
  • 10 shallots peeled, cut and halved
  • 3 cloves garlic peeled
  • 4 stalks lemongrass white part only, cut into 1-inch length
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 4 tablespoons oil
  • 1-2 tablespoon water

Spicy Peanut Dipping Sauce:

  • 5 tablespoons oil
  • 3/4 tablespoon seedless tamarind pulp soaked in 3 1/2 tablespoons water
  • 3/4 cup roasted peanuts skins removed and coarsely blended
  • 3/4 cup water
  • Sugar to taste
  • Salt to taste

Spice Paste:

  • 1 tablespoon oil
  • 5-6 tablespoons chili powder
  • 1 1/2 tablespoons coriander powder
  • 3/4 teaspoon cumin powder
  • 3 stalks lemongrass white part only, cut into 1-inch length
  • 3/4- inch galangal sliced
  • 4 cloves garlic peeled
  • 3 shallots peeled
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons sugar
  • salt and sugar to taste


  1. Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.
  2. Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

Spicy Peanut Dipping Sauce:

  1. Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
  2. Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
  3. Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

Making and Cooking Beef Satay:

  1. Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.